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July 25, 2006
This would make a Vegetarian out of Dagwood
I love roasted veggie sandwiches. When I have time I like to grill them first, but this version was a simple sauté. I cooked the veggies in two batches- first, baby red, orange and yellow bell peppers, Anaheim chiles, Italian zucchini, and a red onion in some Tibvrtini Olio Extra Virgene di Oliva until they were nice and tender. Towards the very end of their cooking, I seasoned them and added some balsamic vinegar to give them a little acidity and to bring out the natural sweetness of the veggies.
Next, I repeated the process with some with some crimini mushrooms. You can do them at the same time, but because they release so much moisture and cook away to nothing so quickly, I've learned that it's well worth your time to take this extra step.
I sliced and toasted an 8" square foccacia with some fontina cheese, sliced a few Roma tomatoes (salting them seperately), and assembled my Veggie Dagwood.
What a great sandwich. I'm a carnivore, but I've found that with some veggies dishes, such as pizza and curries that have so much flavor, I really don't miss the meat.
Posted by The Pragmatic Chef at July 25, 2006 9:09 AM
Filed under:
Recipes/Techniques
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Sandwiches
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Vegetables
Comments
That is absolutely beautiful. YUM.
Posted by: Shelleigh (aka Pixie) at July 25, 2006 3:10 PM
I must say, that's a fine looking sandwich right there.
Posted by: Chris at July 25, 2006 5:29 PM
Thank y'all very kindly. It was terrific, but not a cheap sandwich by any means.
Posted by: the pragmatic chef™ at July 25, 2006 10:05 PM